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Quick Cabbage And Carrot Pickle Recipe
|Cabbage||3 Cup (48 tbs), thinly sliced|
|Carrot||1 , cut into julienne strips|
|White distilled vinegar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 215 Calories from Fat 3
% Daily Value*
Total Fat 0.36 g0.55%
Saturated Fat 0.09 g0.47%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5896 mg245.7%
Total Carbohydrates 48 g16%
Dietary Fiber 7 g27.8%
Sugars 39.6 g
Protein 3 g6.5%
Vitamin A 207.9% Vitamin C 134.1%
Calcium 11.5% Iron 7%
*Based on a 2000 Calorie diet
Drain the vegetables and transfer them to a bowl of ice and cold water to stop the cooking.
Drain the vegetables, pat them dry between several thicknesses of paper towels, and transfer them to a bowl.
In a small bowl stir together the vinegar, the remaining 1 teaspoon salt, and the sugar until the sugar is dissolved, pour the liquid over the vegetables, and chill the mixture, stirring occasionally, for 20 minutes.